It is possible to make Paleo Chicken Tacos without wrapping them in plain boring lettuce; these ones are wrapped in a jicama shell. The trick is to slice the jicama very thinly and soak it in warm water until flexible. I recommend using a mandolin slicer or an electric food slicer, but a large very sharp knife will work too

A few months ago, I wanted to have a small and casual gathering to celebrate my husband’s birthday. We had just returned from a vacation less than a week before, we were all jetlagged and adjusting back to our routine so I wanted to keep things simple. Before I knew it, the list of confirmed guests had tripled my estimated head count; my girls were cranky and clingy and with a schedule still 9 hours ahead. I wasn’t even going to attempt cooking for the event; instead I hired a taco stand. Easy enough! …The only problem was that a large number of my friends have now gone grain free as well. This jicama shells saved the quasi-paleo party, everyone loved them. Except the “taco guy”, I wish I knew what he was really thinking when I handed him 2 large bowl of swimming jicama slices and told him that a lot of people don’t eat corn and were going to use those instead. The puzzled look on his face was priceless so I kept my Mexican cauliflower “rice” a secret.

Besides making taco shells with them I use jicama to substitute croutons in my salads, cut them into sticks for dipping or just chop them and eat them with salt and lemon, they are a low in calories and a great source of vitamin C and fiber.

Ingredients:

1 jicama
1 lb. of diced boneless chicken
1 medium onion, sliced
1 red bell pepper
3 garlic cloves, minced
1-2 tbsp of lard, butter or coconut oil
1 tsp of cumin
1 tsp of chili powder
1 tsp of dry oregano
½ tsp of smoked paprika
Salt and pepper to taste
2 avocados
Cilantro to garnish

Preparation:

• Slice the jicama into very thin rounds, about the thickness of tortillas.
• Soak the jicama slices in warm/hot water for 30 minutes, or until flexible. Do not cook them.
• In a large skillet over medium/high heat, sauté the onions in the oil for 3-4 minutes.
• Add the chicken, garlic, bell pepper and spices and continue to cook until the chicken is well done.
• Dry the jicama rounds and top with the chicken, avocado slices and cilantro.

For similar recipes, try my lettuce chicken wraps or my grain-free wraps.

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Paleo Chicken Tacos

Author: Edible Harmony

Cuisine: Mexican-Paleo

Recipe type: Appetizer

Serves: 4

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

Ingredients

• 1 jicama
• 1 lb. of diced boneless chicken
• 1 medium onion, sliced
• 1 red bell pepper
• 3 garlic cloves, minced
• 1-2 tbsp of lard, butter or coconut oil
• 1 tsp of cumin
• 1 tsp of chili powder
• 1 tsp of dry oregano
• ½ tsp of smoked paprika
• Salt and pepper to taste
• 2 avocados
• Cilantro to garnish

Instructions

1. Slice the jicama into very thin rounds, about the thickness of tortillas.
2. Soak the jicama slices in warm/hot water for 30 minutes, or until flexible. Do not cook them.
3. In a large skillet over medium/high heat, sauté the onions in the oil for 3-4 minutes.
4. Add the chicken, garlic, bell pepper and spices and continue to cook until the chicken is well done.
5. Dry the jicama rounds and top with the chicken, avocado slices and cilantro.

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